I keep meaning to order some maple syrup from Michigan. I've tried NH and Canadian (and Vermont, of course), but I hear Michigan is a big producer, too. If you have any recommendations, please let me know.

It's been forever, but I do have a suggestion for you! The place I get honey and preserves at the farmer's market also does maple syrup, which I had completely forgotten about since it's been ages since I've gotten it anywhere other than the nature center (his is really good, I just like to support the nature center). They don't have a website, but I talked to him and he said he'd be willing to ship whatever you want, in a flat-rate box. He was out of business cards and for some reason it didn't occur to either one of us that I could write down his email address, but this is the company if you want to call. He said to mention you found out about him through the Holland farmer's market if you order. I also asked my niece to grab a business card with his email address next time she's there, since that might be easier.

I have been looking forward to this for months. Cheddar Bacon Asparagus Strata, made with garlic sourdough bread (from the Amish bakery at the farmer's market), fresh asparagus, red bell pepper and bacon (also from the farmer's market). Served with a radish salad (thin-sliced, tossed with lime juice, orange juice and pepper). I wish I wasn't full...I want more.

L2B... It was banana cream. I've heard that Magnolia Bakery is famous for their banana cream pudding which I"m assuming is similar.

When I was checking the internet to see if there were any banana pudding recipes that stood out rather than my old pudding, banana and wafer recipes and most of what I saw was the Magnolia Bakery recipe. (Which I did not use) That's why I was excited to try this pie.

The filling was devine. The whipped cream, slathered on top was pure heavy cream and I felt it needed something... a spoon!

I'm back after what feels like 800 years of working! Not that I'm off tonight, but we got catering instead of having to stop for fast food for once. Marinated beef tenderloin, roasted carrots and cauliflower, braised spring vegetable mix (sweet peas, pea pods, asparagus, broccoli), coconut shrimp soup, salad, and a key lime tart for dessert.

Mar - Honestly, after reading the ingredients in some of the national prize-winning pie recipes, nothing really surprises me anymore. These products save a lot of time, their stability can reduce the chance of failure, and with a little doctoring up, the results are pretty tasty, as you can see!

CC - Your artistry was awesome, although possibly under the influence of one of those off-season Shamrock shakes.

Tonight I made a very humble, old fashioned comfort food. American chop suey, sometimes known as goulash. Here's what I did- Sauteed a little onion in a dutch oven, added 1 pound of ground beef. When the beef and onion were cooked I added one can of petite diced tomatoes with green chiles, one can of mushroom stems and pieces. It did not look like enough sauce so I added (OMG) a few squirts of Catsup. Then a dash or two of Lea & Pearins and a splash or two of red wine. I let all that simmer and reduce while I cooked about a half a box of elbow macaroni. I drained the macaroni, added it to the sauce. I turned off the heat, covered the pot and let it sit so the macaroni absorbed the sauce. Man was that GOOD. And there is plenty for lunch tomorrow!!

Sounds delicious Chris! My husband makes a version of that which he calls Roman Chowder. Something he grew up with in Louisiana. I have to ask him, though, which side of his family it came from. He is from Louisiana but his Maternal Grandmother was from the Boston area.

I had an entire day off! That hasn't happened in about eight years, I think. So...potato and smoked sausage casserole. The first time I threw it together I actually took notes, so I can make it over and over again and it's always the same. Which is darn tasty.